Monday, February 28, 2011

Guesting Magazine Monday with.....Peruvian Roasted Chicken!

Cooks Illustrated - This is one magazine in which you will NEVER be disappointed. My thanks to my brother and sister in-law for giving me this subscription as a gift. Each issue I receive I think of them as we drool over all the wonderful recipes. Thanks Gregg & Barb!

Peruvian Garlic-Lime Chicken…authentic versions of this recipe calls for it to be roasted on a spit, making the bird evenly bronzed…rotisserie-like. Get ready to rock your chicken-lovin’ world as the first bite almost melts apart in your mouth.

NOTE: Vertical Chicken Roaster is called for..... we made do with a beer can chicken stand. Worked like a charm!

Roast until skin just begins turning brown and thermometer reads 145 F in the thickest part of the breast. This takes about 45 to 55 minutes. Carefully remover chicken and pan from oven. Turn up heat to 500 F.

When oven is heated to 500 F, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and thermometer reads 160 F in breast. This takes roughly 20 minutes, replenishing water as necessary to keep pan from smoking.

Carefully remove bird from oven and let it rest, sitting on the beer can seat, for 20 minutes.

It roasted beautifully and we paired it with Peruvian grown asparagus...how appropriate :-)

Thanks for hosting! The chicken looks delicious - we are big fans of smoked paprika in my house! I have been cooking a lot from one of the Cook's Illustrated cookbooks lately, and the recipes are flawless.

Drick - March is starting off well (knock on wood)and thanks for asking about us! Once you are done with your busy time there, you will love this roasted chciken. Good one.

KIm - You can't go wrong with Cooks Illustrated! I can't wait to see who wins the vote for our boy chef coming up. I voted for Jamie BUT have checked some Bayless and Flay out iof the library. Just to see what they have to offer (wink, wink, nudge nudge)

This is crazy!!!! Great minds really do think alike - in this case, it's uncanny.

BEST ROAST CHICKEN RECIPE EVER!!! I had leftovers for lunch today and was in heaving. This is going to make some wicked chicken salad, too. Also, I might do a turkey this way! Think of those leftovers!

Love the idea of using the beer can as a vertical roaster. I alas had no beer in the house when I made mine. Your chicken looks amazing (as well as pretty much everything on your blog for that matter).